Ranch Mini Meatball & Shrimp Soup #rsc

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 teaspoon lemon zest
• 1 egg, beaten
• 2 tablespoons hidden valley original ranch dips mix
• 1 teaspoon chopped basil
• 1/2 teaspoon ground black pepper
• 3/4 cup italian seasoned breadcrumbs
• 1/2 cup shallot, chopped fine
• 1/2 cup water chestnut, chopped fine
• pam cooking spray
• broth
• 2 quarts water
• 2 tablespoons chicken base
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 10 baby carrots, rough chopped
• 3 celery ribs, split lengthwise, thin sliced
• 20 small shrimp, shelled, devined, tails off
• 2 teaspoons margarine

Recipe

• 1 mix the first 6 ingredients well.
• 2 add the breadcrumbs, shallots and water chestnuts.
• 3 mix until distributed.
• 4 preheat oven 375*.
• 5 spray pam on baking sheet.
• 6 form 1 1/2 inch meatballs.
• 7 place on sheet.
• 8 spray the tops of the meatballs with pam.
• 9 cook 7 minutes each side.
• 10 flip over and spray flipped side.
• 11 while the meatballs are cooking, start the broth.
• 12 in a stockpot, add the first 6 ingredients,.
• 13 bring to a boil, then cover and simmer.
• 14 add the shrimp carefully.
• 15 2 tsps. margarine.
• 16 remove any foam from the top of the broth.
• 17 drop the meatballs into the broth carefully.
• 18 simmer about 5 minutes.
• 19 ladle into bowls.